“There can’t be that many distinct open faced sandwiches out there, right? Right? Why are you guys so mad, Research Department?”
~AFFotD Editor-in-Chief Johnny Roosevelt
We’ve started on a journey here at America Fun Fact of the Day. A journey to learn way more than we need to about sandwiches. So far, we’ve covered classic and traditional sandwiches ranging from the BLT to the PB&J to a bunch that actually have full names that can be spelled out. We’re on the third of eight articles on the subject, because someone once told us that you can never write too much about sandwiches, and we’re looking to expose him as the filthy fucking liar that he is. Which brings us to a specific genre of sandwich that often gets overlooked—the open faced sandwich. Really, this concept predates the actual sandwich, and some might take issue with a single slice of bread covered with additional food items being called a sandwich, to which we’d say you need to find more interesting things to have strong opinions of.
Open sandwiches appear everywhere, from the Scandinavian Smørbrød to the Russian buterbrod. Okay, we just copy and pasted those, apparently a Norwegian open sandwich just takes a piece of buttered bread and puts “whatever the fuck you want…meat? Smoked fish? Sure” on top, while buterbrod is just tomatoes and sprat on bread which is exactly as depressing as we’d expect from Russia’s contribution to this genre of food.
That said, there are numerous American-created open faced sandwiches. Most are served hot, and are the ideal American mix of delicious and actively trying to shorten our lifespan. We can get behind of those, so let’s talk about how America knows how to do open faced sandwiches the right way. Hah, Russia. Fucking sprat. You guys are the worst.
American Sandwich Series: Open faced Sandwiches of America